Tangerines are most tasty when they are in season between the months of October and April. Despite this, they can still be obtained at different times throughout the year. You can tell that a tangerine is good by its firmness, heaviness and one which has a smooth, unscathed and brightly orange skin. Tangerines are best kept in the refrigerator where they are good for up to two weeks.

Here are some tasty tangerine recipes for anyone who loves tangerines.

Tangerine Salad with Shredded Coconut

This tangerine recipe is as pleasing to the eye as it is to the taste buds. It is light and refreshing and makes for an excellent snack.

Ingredients

1 cup sweetened coconut, shredded

½ cup almonds, sliced

2 tbsps. fresh tangerine juice

2 tsps. red-wine vinegar

½ tsp. fresh thyme, chopped

Salt and ground pepper to taste

2 tbsps. olive oil

3 cups torn green-leaf lettuce

2 tangerines, peeled and sliced thinly

1 thinly sliced apple

Yield: 4 servings

Instructions

Preheat oven to 350 degrees Celsius. Bake almonds and coconut on a baking sheet until golden then set aside to cool. In a bowl, whisk the tangerine juice, thyme, vinegar, and olive oil. Add salt and pepper to taste. In another bowl, combine tangerine and apple with lettuce. Add the baked coconuts and almonds. Stir in a vinaigrette of your choice. Serve immediately.

Chicken on a Cabbage and Tangerine Bed

This is one of the tangerine recipes packed with proteins and fiber. It is the perfect combination to keep the inches off your waist while still being filling and tasty.

Tangerine Muffins

Tangerine muffins make an ideal snack for any lunchbox, but are also nutritious enough for breakfast.

Ingredients

2 cups flour

½ cup sugar

2 tsps. baking powder

1 tsp. baking soda

½ tsp. salt

1 cup vanilla yogurt

1 lightly beaten egg

¼ cup melted butter

2 tbsps. milk

1 cup tangerine, peeled and diced

1 tbsp. tangerine peel, grated

Yield: 12 servings

Instructions

Combine flour, baking powder, baking soda, salt and sugar in a bowl. In another bowl, mix the egg, butter, milk, and yogurt until the mixture is smooth. Stir this into the dry mixture until everything becomes moist. Mix in tangerine and peel. Fill greased muffin tins to two thirds the volume. Bake muffins at 400 degrees Celsius for about 18 to 20 minutes. Let cool for 5 minutes before removing the muffins from the pan.

Spicy Tangerine Beef

This tangerine recipe makes for a tasty entre. It is full of flavor and is best enjoyed with a glass of red wine.

Ingredients

3 tbsps. soy sauce

1 tbsp. cornstarch

1 lb. flank steak or tri-tip, sliced thinly on the bias

2 tbsps. sherry

2 tbsps. hoisin sauce

2 tbsps. honey

1 tbsp. chili sauce

2 tbsps. soy sauce

¼ cup tangerine juice, freshly squeezed

3 tbsps. canola oil

2 tbsps. fresh ginger, minced

3 scallions, finely chopped

¼ tangerine, zested

2 tbsps. sesame seeds, toasted

Yield: 4 to 6 servings

Instructions

Combine cornstarch and soy sauce in a re-sealable plastic bag. Add beef and let marinate for 20 minutes in the refrigerator. Mix the sherry, chili sauce, hoisin, tangerine juice, soy sauce and honey until fully combined. Heat oil on high heat. Add ginger and beef and cook for two to three minutes. Add sauce mixture and cook until the sauce thickens. Garnish with tangerine zest, scallions and sesame seeds to serve.

Tangerine Cake

The tangerine cake is a zesty treat for the dessert table or as an accompaniment to your favorite cup of tea or coffee.

Instructions for tangerine icing

Combine cream cheese, butter and sugar in a large bowl. Mix well as you add the tangerine juice and zest.

Tangerine Sherbet

A light flowery taste combined with rich cream makes the tangerine sherbet a delectable frozen treat. It's one of the easiest to make tangerine recipes.

Ingredients

Zest of 2 tangerines

3 cups tangerine juice

1 cup sugar

Salt

3 tbsps. orange flavored liqueur

½ cup heavy cream

Yield: 8 servings

Instructions

Heat ½ cup tangerine juice, sugar and ½ tsp. salt in a small saucepan on medium heat. Stir until sugar completely dissolves. Pour into a bowl and add the zest. Add the remaining tangerine juice, liqueur and cream. Chill in the refrigerator for 30 minutes. Freeze mixture in an ice cream maker according to manufacturer’s instructions. Place mixture in a container and freeze for about 4 hours, until solid.

Tangerine Jasmine Tea

The jasmine tea is a perfect combination of two refreshing summer drinks: lemonade and iced tea. This drink features flowery accents from its Jasmine tea pearls.

Ingredients

3 ¼ cups water

3 tbsps. jasmine pearls

1 ¼ cup Simple Syrup

3 cups tangerine juice, strained

Yield: 8 servings

Instructions

Simmer water in a saucepan. Remove from heat and add jasmine pearls. Let steep for about 3 minutes. Strain into a pitcher. Let cool. Add syrup and tangerine juice to the tea mixture. Serve chilled with ice.

Tangerine Glazed Chicken Thighs

This meat dish is a great combination of sweet and savory flavors. It is easy to prepare and is ready in a short time.

Instructions

Preheat the grill. Heat 2 tbsps. of oil in a saucepan over high heat. Add onions and sauté until soft. Then, add thyme and juice. Stir occasionally until mixture becomes thick, after about 20 to 25 minutes. Strain the mixture into a bowl and stir in soy sauce, syrup and black pepper. Allow to cool to room temperature. Season chicken with salt and pepper. Brush each piece lightly with the remaining oil. Grill until golden brown and just cooked. During the last five minutes of grilling, brush with glaze. Remove to a plate and sprinkle green onion and grilled citrus.

Tangerine Punch

This tangerine recipe is a colorful and flavor-rich refresher of mind, body and soul. In addition to tangerines, there are cranberries and pomegranates which are natural anti-oxidants.

Ingredients

12 ounces fresh cranberries

Mint leaves

2 cups freshly squeezed pomegranate juice

3 cups freshly squeezed tangerine juice

5 cups cranberry juice

2 bottles sparkling wine or Champagne

Yield: 15 servings

Instructions

Arrange three cranberries with two mint leaves, alternately on a wooden skewer stick. Place each on a baking sheet, cover with damp paper towels and refrigerate for about an hour. Then in a large bowl, combine the fruit juices. Fill glasses with ice and ladle about ½ cup punch into each. Top with wine. Garnish each glass with a swizzle stick.